Turkey And Broccoli Manicotti Recipes

TURKEY AND BROCCOLI MANICOTTI

Steps:

• Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
• Cook pasta shells as directed on box. Rinse with cool water; drain well.
• In 10-inch nonstick skillet, cook turkey, onion and garlic salt over medium heat about 5 minutes, stirring frequently, until turkey is no longer pink. Remove from heat. Stir in yogurt, broccoli, 1/2 cup of the cheese and the Italian seasoning.
• Spread 1/2 cup pasta sauce in baking dish. Spoon turkey mixture into shells; arrange in baking dish. Spoon remaining pasta sauce over shells. Cover with foil. Bake about 25 minutes or until hot and bubbly. Sprinkle with remaining 1 cup cheese. Bake about 5 minutes longer or until cheese is melted.

THREE-CHEESE TURKEY MANICOTTI

Steps:

• Cook manicotti according to package directions. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, sugar, Italian seasoning, onion powder and garlic powder. Place 1 cup meat sauce in a greased 13x9-in. baking dish., Drain manicotti. In a large bowl, combine the cheddar-Monterey Jack cheese, ricotta cheese, 1/4 cup Parmesan cheese and egg. Stuff into manicotti shells. Place shells over meat sauce. Top with remaining sauce. Sprinkle with remaining Parmesan cheese. , Cover and bake at 350° for 35-40 minutes or until bubbly. Freeze option: Cover and freeze unbaked manicotti casserole for up to 1 month. To use, thaw in the refrigerator overnight. Let stand at room temperature for 30 minutes before baking. Bake as directed.

TURKEY AND BROCCOLI MANICOTTI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook pasta shells as directed on box. Rinse with cool water; drain well.
• In 10-inch nonstick skillet, cook turkey, onion and garlic salt over medium heat about 5 minutes, stirring frequently, until turkey is no longer pink. Remove from heat. Stir in yogurt, broccoli, 1/2 cup of the cheese and the Italian seasoning.
• Spread 1/2 cup pasta sauce in baking dish. Spoon turkey mixture into shells; arrange in baking dish. Spoon remaining pasta sauce over shells. Cover with foil. Bake about 25 minutes or until hot and bubbly. Sprinkle with remaining 1 cup cheese. Bake about 5 minutes longer or until cheese is melted.

BROCCOLI TURKEY CASSEROLE

Steps:

• In a large skillet, saute onion and celery in butter until tender. Stir in the turkey, broccoli, soups and rice; transfer to a greased shallow 2-1/2 qt. baking dish., Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Sprinkle with cheese and French-fried onions; bake 5 minutes longer or until cheese is melted. Freeze option: Sprinkle cheese and French-fried onions over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

THREE-CHEESE BROCCOLI MANICOTTI

Steps:

• Bring a pot of generously salted water to a boil.
• Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
• Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
• Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
• Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
• Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
• Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bring tomato sauce and water to a simmer over medium-high heat.
• Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
• Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
• Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
• Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
• Garnish with parsley and let sit for 10 minutes.
• Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.

HOW TO MAKE TURKEY MANICOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk 2 eggs, flour, water, salt, and 1/2 teaspoon olive oil together thoroughly in a bowl to make a very smooth batter. Cover bowl with plastic wrap and refrigerate batter for 1 hour.
• Mix turkey, ricotta cheese, 1 egg, 1/2 cup Parmigiano-Reggiano cheese, mozzarella cheese, marjoram, red pepper flakes, and 1/4 cup Italian parsley in a bowl until thoroughly combined. Season with salt to taste.
• Place a nonstick skillet over medium-high heat and brush generously with 1 teaspoon olive oil or as needed. Swirl about 1/4 cup batter into the bottom of the pan and tilt to form a thin pancake covering the bottom of the skillet. Cook until bottom of crepe is dry, 60 to 90 seconds. Flip crepe and cook until other side has small browned spots, 60 to 90 seconds more. Repeat with remaining batter to make 6 crepes. Transfer crepes to a plate as you make them.
• Spread about 1/2 cup marinara sauce into the bottom of a 9x12-inch baking dish. Use a brush to spread about 1/2 teaspoon of olive oil in a thin layer up the sides of the dish. Place a crepe, dimpled side down, onto a work surface; spread about 1/3 to 1/2 cup filling onto crepe in a line down the middle. Roll crepe over filling and tuck in ends if desired. Lay filled crepe into the baking dish. Repeat with remaining crepes and filling to make 6 manicotti.
• Spread remaining 1 cup marinara sauce onto the manicotti in a line down the middle of the crepes, covering middle 1/3 of manicotti. Sprinkle 1/3 cup Parmigiano-Reggiano cheese all over manicotti. Drizzle manicotti with remaining 1 1/2 teaspoon olive oil.
• Bake in the preheated oven until manicotti are slightly browned and puffy, about 45 minutes. Let stand 5 minutes to cool. Garnish with 1 tablespoon Parmigiano-Reggiano cheese or as desired and 1 tablespoon Italian parsley before serving.

EMMA'S TURKEY MANICOTTI

Steps:

• Saute turkey, spinach, garlic, carrot, salt, sage, fennel and cayenne until turkey is no longer pink. Drain.
• Combine pasta sauce and basil. Spread 1 cup of sauce on the bottom of 9x13 pan.
• Stir ricotta, egg, parmesan cheese, and 1/2 the mozzarella into the turkey mixture. Spoon turkey mixture into the manicotti noodles and place in pan. Cover with remaining sauce.
• Cover with foil and bake at 350 for 30 minutes.
• Remove foil and sprinkle with remaining cheese. Bake for 10 minutes.

TURKEY MANICOTTI

Steps:

• Cook the ground turkey and turkey sausage together in a skillet. Put it into a food processor and pulse a few times. In a large bowl mix together ricotta, 1 cup of mozzerella, 1/4 c parmesan, parsley, garlic , basil, oregano, spinach, and salt to taste. Stir in the meat.
• Boil the manicotti in batches of 6, until al dente ( about 6 minutes). Cool slightly. Spoon 1/2 c of marinara on the bottom of a 13x9 pan. Fill each manicotti, and arrange side by side in pan. Top with remaining marinara, mozzerella , and parmesan cheese. Lightly drizzle olive oil over the top.
• Bake at 350 degrees for 35 minutes.